This broccoli apple salad is the perfect salad with a mix of sweet, tangy, crunchy, and creamy. It’s also nutritious, dairy-free, egg-free, and totally AIP, Paleo, and Whole30!
It’s that time of year when the weather is getting cooler and I’m getting out of the ‘salads every day’ summer mode of eating. BUT it’s not quite cool enough for the ‘soups and stews every day’ kind of mood.
SO I guess you can say I came up with this salad as kind of my transitioning dish from summer to fall, if that makes any sense at all!
But honestly this salad would be great any time of year, especially since the ingredients are available all year round. It would be a great addition to summer barbecues OR holiday dinners!
What you need for this broccoli apple salad:
Obviously! You just need the florets for this salad. Now, if cutting broccoli florets confuses you, here’s a good tutorial on how to do it!
The fruit of the season! The apples gives this broccoli salad a nice touch. I prefer red apples but I suppose you could use any kind here – granny smith might be pretty good!
You can either use julienned or grated carrots! Wondering how to julienne a carrot? Check out this tutorial. Alternatively, you may be able to find some prepackaged at the grocery store!
You only need a third cup of diced onions -but of course you can add some if you like it extra onion-y!
Dried cranberries or raisins
I used dried cranberries but raisins would also work!
You can definitely make this salad without bacon. But trust e it’s good addition, I mean, it’s bacon 😉
For the dressing, you’re going to need coconut milk, avocado oil, lemon juice, and salt.
The lemon juice adds tang, of course, but it also keeps the apples from browning!
2 hours 10 minutes
This broccoli apple salad is the perfect salad with a mix of sweet, tangy, crunchy, and creamy. It's also nutritious, dairy-free, egg-free, and totally AIP, Paleo, and Whole30!
- 4 cups broccoli florets
- 3/4 cup apples, chopped
- 1/3 cup red onion, diced
- 1/3 cup carrots, julienned
- 4 slices cooked bacon, chopped
- 1/3 cup dried cranberries or raisins
- 3/4 cup full fat coconut milk
- 2 tbsp avocado oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- Mix all dressing ingredients in a jar or small mixing bowl. Set aside.
- Place broccoli, apple, onion, carrots, bacon, and dried cranberries (or raisins) in a large bowl.
- Pour dressing over and toss to coat. Chill before serving – at least a few hours in the fridge is best.